Raspberry and Almond Yogurt Parfait

My cousin told me about a quick yogurt parfait recipe when I was in college and I've been making it ever since. It's an easy, nutritious, and filling breakfast!

Raspberry and Almond Yogurt Parfait (Serves 1)
Time: 5mins 

Ingredients:
- 1/3c Raspberry, Mashed
- Slivered or chopped almonds
- 1 personal container of Greek or plain yogurt
- Honey

1. Mash your raspberries and set aside. Make sure you don't get any on your clothes!
2. Layer your bowl/cup with the raspberries, a layer of yogurt, honey, and almonds. Repeat this step until you've used all of your ingredients!
3. You can use any other fruit you want in whichever quantities you'd like! Just wanted to share an idea for an easy yogurt parfait! I personally love how the tart berries, raw almonds, and honey blend together in this parfait.

 Happy Spring! Hope you're able to enjoy the outdoors without horrible allergies this season!

Cauliflower Rice

I have been using cauliflower quite a bit lately and recently made a "rice" with it. It made for a nice side to my curried chicken. Give it a try and let me know what variations you come up with!

 Click here to learn more about the nutritional information and health benefits for cauliflower.

Cauliflower "Rice" (Serves 4-6)
Time: 30mins Cook and Prep

Ingredients:
- 1 Cauliflower Head
- 1/2c Cilantro
- 1 Small Sweet Onion, Chopped
- Salt
- 1/4tsp Garlic Powder
- 1/4+ tsp Curry Powder (Optional)
- 1-2tbsp Ghee (Olive Oil, Butter)

1. Add your butter or oil to a medium heated pan and brown your onions.
2. While your onions are cooking, add your roughly chopped cauliflower (leaves removed) and cilantro to your food processor. Pulse until you end up with a rice like consistency.
3. Add your cauliflower mix into your pan and cook for about 5mins. Finally, mix in your seasonings and salt to your liking. 

Hope you enjoy! 

Key Lime Pie Martini

Happy St. Patty's Day friends! Hope you're all having a safe and fun weekend. I wanted to share an Emeril drink recipe for Key Lime Pie Martinis that my friend made me tonight! It's like a melted key lime pie in a martini glass.

Warning: This recipe is not intended for those who are not a fan of sweet or creamy cocktails.

You can definitely make some modifications to this recipe, below are a few suggestions:

• Used whipped topping instead of heavy cream.
• Add more pineapple juice/limes
• Use another alcohol instead of vodka. Vodka and I can't seem to get along so I just had mine made with the liqueur. I'm sure you can sub a type of clear rum if you aren't much of a vodka drinking either. 

Below is the Food Network recipe! Enjoy and let me know how your variations turn out. 

______________________________________________________________________________

Ingredients

• Graham cracker crumbs, for rimming the glass
• 2 lime wedges
• 6 tablespoons (3 ounces) vanilla flavored vodka
• 1/4 cup (2 ounces) key lime liqueur (recommended: KeKe Beach Key Lime Liqueur)
• 2 tablespoons pineapple juice
• 2 tablespoons heavy cream
• Ice cubes

Directions

Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.

Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.

Fresh Tuna Tacos with Avocado Crema

After a few weeks of pure gluttony, I decided that my husband and I needed a light and healthy lunch. So I made some fresh tuna "tacos!" It was a refreshing meal and you can always use flour or corn tortillas in place of the baby romaine leaves. Hope you enjoy!

Fresh Tuna Tacos (Serves 2 (8oz)-4(16z))

Time: 45min-1hr 

Ingredients:

- 8-16oz Sashimi Grade Tuna (This can often be found in your local grocery store)

- 2 Ripe Avocados

- 1/4c Sour Cream

- 2 Limes

- 1 Lemon

- 1/4tsp Garlic Powder

- 1/4-1/2c Red Onion, Chopped to your liking

- 1 Jalapeno, Seeded and Minced

- 1tbsp Olive Oil

- 1/2c Cilantro, Finely chopped

- 1/8tsp Chipotle/Chili Powder or Cumin (Optional)

- 1/2c Mango, Chopped (Optional) 

- Salt and Pepper to taste

- Baby Romain Leaves or Tortillas 

1. Cut your sashimi into cubes and place in a large bowl. Add the olive oil, garlic, juice of 1 lime, 1/2-1 lemon and toss the mixture to assure that fish is being well marinated.
2. Chop your onions, 1 avocado, jalapeno and cilantro and add it to your fish mixture. 
3. Finally add salt and pepper to your liking and set aside the mixture in the refrigerator for about 15mins, your fish will begin to "cook" in the citrus mixture.  
4. For the avocado crema, place 1 avocado, juice from 1/2-1 lime, and a pinch of salt into a food processor or magic bullet and puree. 
5. Put some of the fish mixture onto your "taco" shell and dollop some crema on top and enjoy!

* If you don't like raw fish, you can always cook or sear the tuna with the citrus marinade and then toss with the fresh vegetables. 

Japchae (Korean Noodles)

My family has been making this for dish for as long as I can remember! Japcahe is a very popular Korean noodle dish that is often made for parties as a side dish. It is made from potato starch noodles and tossed with a variety of vegetables and seasonings. This was my first time making it and it turned out pretty good, of course not exactly like mom, but we'll get there! It is very easy to make this dish your own, add whatever variety of vegetables and protein that you want!

Japchae (Serves 7-9 as a side)
Time: 30mins Cook and Prep

Ingredients:
- 1 Bag of Sweet Potato Noodles ( Dangmyun, if you can't find this just look for sweet potato starch noodles)
- Olive Oil
- 3-4 tbsp Sesame Oil
- 1-2 tsp Sesame Seeds (Toasted)
- Salt and Pepper (To taste)
- 3-4 tbsp Sugar
- 1/4-1/3c Soy Sauce
- 1/4 tsp Garlic, Minced or Powder 
- 3-4 c Spinach
- 1 Bell Pepper, Sliced
- 1/2lb Beef (Sliced or Ground)
- 2-3 Carrots, Sliced thinly lengthwise
- 1 Small Onion, Sliced
- 8 Mushrooms, Sliced ( Shitake, Oyster, and/or Cremini - Anything you want to use)

1. Marinate your meat for about 10mins, it will be similar to a bulgogi or galbi marinade. Mix together: 1/4c soy sauce, 2 tbsp sugar, 1/4 tsp garlic (fresh or powdered), 1/2 tsp of sesame seeds. Once you have that mixed together put in your protein and let the flavors settle.
2. Heat your pan to medium, drizzle on some olive oil and cook your vegetables (add spinach last). Turn heat off and leave vegetables in pan, you will add your noodles once they're done!
3. Cook your meat separately, once it's done set aside with juices. 
4. To your boiling water, add noodles and cook for about 6mins. Make sure not to overcook.
5. Once noodles are done cooking, rinse, add 1tbsp of sesame oil to keep from sticking, and use scissors to cut the long noodles.
6. Add your noodles and meat to the vegetables. Once you toss them all together, add a 1-2 tbsp of sesame oil, soy sauce, 1tbsp of sugar, salt and pepper to taste, and finally garnish with more sesame seeds.

Hope you guys enjoy this dish! Happy cooking!